Baked Greek Yogurt Chicken
Greek yogurt chicken is your new favorite weeknight meal! This lemon garlic Greek chicken is extra juicy and tender — and so easy to make.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1.5-2 lb (8) boneless chicken thighs (or breasts (skin on or off))
- 1/2 cup plain Greek yogurt
- 3 tbsp fresh oregano leaves (chopped)
- 2 tbsp olive oil
- 3 tbsp lemon juice (+ zest from lemon)
- 2 clove garlic (crushed and chopped)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1/4 cup fresh parsley (chopped)
Instructions
- 1
Preheat oven to 375°F. In a bowl, whisk together all marinade ingredients.
- 2
Place chicken into gallon size plastic food storage bag or large plastic container. Pour marinade over chicken pieces, close bag or cover container with plastic wrap, and refrigerate for minimum 30 minutes or up to 8 hours (overnight).
- 3
Use cooking spray or olive oil to coat the inside of a baking dish. Shake excess marinade from chicken and place the pieces in a single layer into dish. Bake uncovered for 45 minutes or until golden brown and chicken reaches 165°F internal temperature (See Note 1).
- 4
Serve with couscous and warm pita to soak up juices.